Recent advances in the science of champagne bubbles.
The so-called effervescence process, which enlivens champagne and sparkling wines tasting, is the result of the fine interplay between CO(2)-dissolved gas molecules, tiny air pockets trapped within microscopic particles during the pouring process, and some liquid properties. This critical review summarizes recent advances obtained during the past decade concerning the physicochemical processes behind the nucleation, rise, and burst of bubbles found in glasses poured with champagne and sparkling wines. Those phenomena observed in close-up through high-speed photography are often visually appealing. Let's hope that your enjoyment of champagne will be enhanced after reading this fully illustrated review dedicated to the deep beauties of nature often hidden behind many everyday phenomena (51 references).
Liger-Belair
Gérard
G
Laboratoire d'OEnologie et Chimie Appliquée, Unité de Recherche sur la Vigne et le Vin de Champagne (URVVC), Université de Reims Champagne-Ardenne, Reims, France. gerard.liger-belair@univ-reims.fr
Polidori
Guillaume
G
Jeandet
Philippe
P
D002245:Carbon Dioxide / Q000737:chemistry / Q000378:metabolism; D002253:Carbonated Beverages / Q000032:analysis*; D055598:Chemical Phenomena; D005285:Fermentation; D011312:Pressure; D014920:Wine / Q000032:analysis*
D002245:Carbon Dioxide